Cress à l’allemande

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

cress ↝ Cress, raw [Other dark green vegetables]
2oz. each of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
2oz. each of butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of water (or weak stock) ↝ Water, tap [Tap water]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sufficient lemon juice, or vinegar, to acidulate it pleasantly ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Well wash the cress in several waters, then chop it lightly.
Stir together over the fire 2oz. each of butter and flour till perfectly blended and delicately browned.
Moisten it with half a pint of water (or weak stock) and stir it all till it boils.
Season it with white pepper, salt, a grate of nutmeg, and sufficient lemon juice, or vinegar, to acidulate it pleasantly.
Lay in the cress, let it boil up well, and serve.

Original Text · last edited 4 days ago

— à l’allemande.—Well wash the cress in
several waters, then chop it lightly; stir together
over the fire 2oz. each of butter and flour till per-
fectly blended and delicately browned, now moisten
it with half a pint of water (or weak stock) and stir
it all till it boils; season it with white pepper, salt,
a grate of nutmeg, and sufficient lemon juice, or
vinegar, to acidulate it pleasantly, lay in the cress,
let it boil up well, and serve.

Notes

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